Chinese Food
Croissants with red beans
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Mexican bread is not from Mexico. It's crispy like a Mexican straw hat. So it's named. This round bread is fermented in soup. It makes the bread softer. It's sweet and delicious with red bean stuffing. It's better than pineapple bag-
Cooking ingredients
Cooking Steps
Step1:Prepare materials.
Step2:Soup method: stir the high gluten powder with water, and then heat it until it thickens like paste. Leave the heat quickly. Stir until the temperature drops to near the body temperature. Cover the surface tightly and refrigerate for more than 1 hour. To be used.
Step3:Making of main dough; taking out the cold soup, adding bread flour, fermentation powder, sugar, egg, milk. The amount of milk should be adjusted according to the water absorption of different flour.
Step4:Simply knead the dough. Add salt and butter to continue kneading the dough until the gluten comes out.
Step5:Knead to expansion stage. Room temperature fermentation.
Step6:About 2 hours of fermentation. The dough swells to 2.5 times. Poke a small hole with dry powder on your finger. Do not retract.
Step7:Divide into six equal parts. Rub the dough for 10 minutes.
Step8:When you wake up, prepare honey red beans and pastry stuffing to mix together. Pack each dough tightly with stuffing.
Step9:Put the wrapped dough in the baking tray with oil paper. Ferment twice.
Step10:Prepare the Mexican crispy skin; mix the ingredients together to make it. Put it into a mounting bag for later use.
Step11:After fermentation, squeeze the crispy Mexican skin on the surface. Fill more than half of the skin.
Step12:Preheat the oven 180 degrees. Bake in the middle layer for about 18 minutes.
Step13:After baking, move it to the grill to cool.
Cooking tips:The second fermentation of bread germ should not be too long. It can swell to twice. There are skills in making delicious dishes.
